Chesa Veglia In 1936 Badrutt’s Palace Hotel had its historic farmhouse in the center of St. Moritz converted into a unique meeting point for gourmets and night owls. The rustic and cozy ambience of the Chesa Veglia has always attracted…
Richard Ekkebus Richard Ekkebus is the Culinary Director at the Landmark Mandarin Oriental, Hong Kong, overseeing the entire Food and Beverage at one the city’s most luxurious and distinctive five-star hotels. Under Ekkebus’s direction, Amber, the hotel’s contemporary French restaurant…
Defining Mexican Cuisine: Pangea Since the beginning of his cooking career chef, González Beristáin has aspired to introduce Mexican cuisine on the world. After nearly two decades of industry experience in Monterrey, the Baja California native has drawn on his…
In Paris, during the Roaring Twenties, caviar became a fine delicacy served by polite society. Exiled Russian royalty revived the art of caviar with the help of the Petrossian family who became legend for serving this fine delicacy at the…
LES DEUX GARÇONS The establishment was purchased in 1840 by Guerin and Guidoni two waiters who gave the current brasserie its name, and it became a haunt for the beau monde of Aix. Paul Cezanne enjoyed a very leisurely three-hour…
Concieved together with culinary master Jean-Georges Vongerichten, SEARED by One&Only™ is the newest addition to One&Only Palmilla’s culinary prowess, presenting the finest steaks and freshest seafood alongside Mexico’s most comprehensive wine list. From Wagyu A5 and Kobe certified to succulent rib…
